In 2011, Siam Thai is one of the largest Thai restaurant chains in China, and in 2011, the main store in Beijing stood out from hundreds of Thai restaurants and became the organizer of the state banquet of the Thai Embassy. Siam Thai has always adhered to strict food standards in its branches around the world, and most of the ingredients and seasonings used are imported from Thailand to ensure the original taste of the food from the source. The group also claims that the dishes are cooked with Jinding blended oil, and the source has a brand guarantee, and the kitchen oil pot is changed every two days to ensure that the oil is pure and free of impurities, and the products have maintained a stable level for many years.
In addition to the freshness of the ingredients and the stability of the production, the abundance of dishes is also an important reason why Siam Thai occupies the top spot. Green papaya salad is a Thai street snack made with lemon, chili pepper and fish sauce mixed with green papaya shreds, cherry tomatoes, cowpeas, dried shrimp and other ingredients, and then poured into ko, a Thai tool for mashing ingredients, and pounded in ko. According to the standard practice, the semi-ripe green papaya selected in the Chongqing store is jerky and crisp, and under the collision of KO, a variety of spices and aromas are mixed, and in order to adapt to the taste of local diners, the spiciness of the salad is more prominent than in other cities, and it is the most suitable for appetizing. In addition to being seasoned with lemongrass leaves, lemon leaves and chili peppers, the soup is also made with coconut milk to make it mellow and smooth, and the entrance is fresh and sour with a hint of sweetness, which is suitable for diners who want to taste authentic Tom Yum soup.
The crab curry is cooked in a creamy yellow curry, which has a sticky texture and full flavor of the crab meat, including meat crab and brown crab, the latter is more plump and the price is much more expensive. In addition to the signature crab curry, there is also a pepper crab full of Chongqing characteristics, which is made in a similar way to Chongqing spicy chicken, stir-fried with Sichuan peppercorns, dried chilies, ginger and garlic slices and red oil. Lemon steamed sea bass is also localized, with too much chili and garlic masking the lemon aroma, and Thai sour and spicy has become Chongqing spicy.
Located in the atrium garden on the top floor of the Mixc, Siam Thai is adorned with a purple gold minaret with lotus flowers, Buddha statues, silverware, murals and intricate pendants, with several walls covered with awards and celebrity signatures. The tables are spacious, the dining comfort and privacy are good, and the bottle of jellyfish tank in the center is quite eye-catching in the dark light. The restaurant service staff are uniformly dressed in Thai costumes, and customers will greet them warmly in Thai after entering the door, and will ask if there is any taboo food when ordering, but there is a shortage of manpower, and the service is not good during peak hours, and there will be a certain delay in refilling water and serving, and there is no time to guide diners to use crab claw tools.
